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German Crisps
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 77. The excerpt below is the record exactly as published.
GERMAN CRISPS — Louisa Meissner. 1 cup butter, 1% cups sugar, 2 eggs, 2 cups flour, 1 teaspoon baking powder, pinch of salt, after cutting into shapes addiajr a little more flour if necessary in rolling out the dough, sprinkle with 3 tablespoons of chopped nuts and 1 tablespoon sugar
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